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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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This is the traditional version, but I plan on substituting gin for the bourbon for a more uniformly- pale sorbet. From Bon Appetit, 1996. Ingredients:
1 1/2 cups water |
3/4 cup lightly packed fresh mint leaves |
1/2 cup sugar |
3 tablespoons bourbon |
1 tablespoon creme de menthe |
1 teaspoon minced fresh mint leaves |
fresh mint sprig, for garnish |
Directions:
1. Combine first three ingredients in large heavy saucepan, stirring over medium heat until sugar has dissolved.
2. Bring to boil, then pour into a medium bowl.
3. Refrigerate until cold, about 2 hours.
4. Strain mint syrup through sieve set over bowl, pressing down on mint leaves; discard the leaves.
5. Mix bourbon, creme de menthe and minced mint leaves into syrup.
6. Transfer mixture to ice cream maker, and process according to manufacturerÂ’s instructions.
7. Transfer to container and freeze until firm, about 2 hours.
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